Pie-eyed

18 Jul

Adding alcohol to a dessert this rich is gilding the lilly at Stampede time. For a short while, we contemplated serving guests tiny beer floats, inspired by the recent gift of blueberry beer.

But we are rather smitten by the frozen Margarita Pie our friend G served at a final Stampede party.

The boozy, no-bake pie is coated with salty, crushed pretzels. The puckery lime insides are impossibly creamy, and pack a wallop with shots of tequila and Triple Sec.

It’s the calorie-bomb combination of condensed milk and whipping cream that makes this such a dreamy treat. We suppose, if you had to be a buzz kill, you could soften low-fat ice cream, or use lime sorbet, in their place. Sort of like a margarita ice cream pie. Nothing wrong with that.

MARGARITA PIE
This recipe has been adapted from Al Roker’s book, “Big Bad Book of Barbecue” Makes one 9-inch pie.

Adding extra sprinkles of crushed pretzels on top helps cut through the rich taste. Or decorate with whole pretzels and whipping cream.

Crust:
1 1/4 cups crushed pretzels
1/2 cup butter, melted
1/4 cup white sugar
In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into a pie pan.
Bake this at 350 for eight or so minutes and let cool completely.
Pie:
2 cans (14 ounces each) sweetened condensed milk
2 tablespoons finely grated lime zest
3/4 cup freshly squeezed lime juice
6 tablespoons tequila
4 teaspoons orange-flavored liqueur
Pinch of salt
1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon pure vanilla extract
Lime slices, for serving (optional)

In a medium bowl, stir together condensed milk, zest, juice, tequila, liqueur, and salt.

Let stand for 5 minutes to thicken.
Pour filling into crust. Cover with plastic wrap, and refrigerate until firmly set, for at least 2 or up to 8 hours.
Just before serving, whip cream until soft peaks form. Fold in sugar and vanilla, whipping until stiff peaks form. Garnish pie with whipped cream and lime slices, if using. Serve immediately.

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